Venison is one of the most prized wild proteins, offering rich flavour, impressive nutritional value, and a direct connection to the hunt. Whether harvested from a white-tailed or mule deer, or other species, venison ribs are often overlooked but can be transformed with proper preparation into a mouth-watering dish. Black bear ribs are another great consideration.

Like all wild game, venison is lean and can dry out if not handled with care. Slow baking with steam helps break down connective tissue, keeping the meat tender and juicy. It also helps cook out any extra tallow, which can offset the taste. Once cooked through, a quick finish on the grill with a bold Greek-style basting sauce adds the perfect char and bright Mediterranean flavour.

This method also works for ribs from bighorn sheep, elk, antelope, black bear, or any other lean game meat.

Ingredients:

• 2 - 4 lbs venison ribs
• ¼ cup Worcestershire sauce
• 1-2 tbsp steak spice (like Montreal seasoning)
• 1-2 tbsp dried oregano

Greek Basting Sauce

• ⅓ cup fresh lemon juice (about two lemons)
• zest from 1 lemon
• 1 tbsp seasoning salt
• 1 tbsp lemon pepper
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• ⅓ cup melted butter

Directions:

1. Rub the ribs generously with Worcestershire sauce, steak spice, and oregano.
2. Stand them on edge in a roasting pan with 3–4 centimetres of water. Cover tightly with a lid or foil to trap moisture and bake at 350°F for 1½ to 2 hours, depending on rib thickness. Check tenderness with a fork; they should be soft and nearly fall off the bone.
3. Prepare the basting sauce by combining the lemon juice, zest, seasoning salt, lemon pepper, oregano, garlic, and melted butter in a bowl.
4. Transfer the ribs to a preheated grill set to 350°F. Baste liberally with the Greek sauce, turning occasionally to brown and soak in flavour. Grill for 5–10 minutes until slightly crisped and caramelized.
5. Remove the ribs from the grill and serve them hot, accompanied by any remaining basting sauce on the side.

Tip: If your venison ribs are from an older deer, elk, or moose and seem especially tough, add 30 minutes to the baking time or wrap in foil to ensure tenderness.